I was 19 years old, sitting in a small dimly lit Italian restaurant in London. My friend and I decided to order an appetizer that was simply half an avocado filled with a thick, high quality balsamic vinegar.

We ate it with spoons and loved it so much that we made sure to visit the restaurant again during our trip. To this day that's one of my favorite ways to eat avocados.

It's the most filling, satisfying snack. But I used to save it for special occasions because it was drilled into my head that avocados were incredibly fattening and "fat is bad." Ever since switching to an 80/20 Paleo diet, I've been enjoying this treat several times per week. It's pretty great.

Avocados are not bad for you, and they will not make you fat. In fact, a study was released in January 2013 by the National Health and Nutrition Examination Survey indicating that consuming avocados may be associated with better diet quality and nutrient intake level, lower intake of added sugars, lower body weight, BMI and waist circumferences, higher "good cholesterol" levels and lower metabolic syndrome risk.

There are so many different ways to include avocados in your meals. For example, avocado makes a fantastic breakfast smoothie, a filling salsa to serve with fish or poultry, and even desserts such as chocolate mousse.

1. Pumpkin Spiced Avocado Smoothie -- I love adding avocados to smoothies. It may sound a bit weird but don't knock it until you try it. Pumpkin spice and coconut milk are the predominant flavors in this smoothie and avocado creates a thick, creamy texture similar to a milkshake.

10. Scallop Ceviche with Orange and Avocado -- If you love scallops as much as I do, this ceviche is for you. Avocado is the perfect complement to the shellfish and orange brings a refreshing citrus note.

18. Paleo Steak and Avocado Roll-up -- I love steak and avocado together, which is why this wrap is especially intriguing. It requires a specialty ingredient that can easily be swapped with lettuce for a convenient meal.

Jennifer Farley is the creator, recipe developer and photographer of Savory Simple, a blog dedicated to gourmet, simple, beautiful food and quality ingredients. Jennifer graduated from the Culinary Arts program at L'Academie de Cuisine in Gaithersburg, MD and has worked professionally as a chef and cooking instructor. She recently published her first cookbook, The Art of Slush. Her work has been featured by Williams-Sonoma, Bon Appetit, Food52, The Kitchn, Huffington Post and Marcus Sammuelsson. She currently resides in Washington, D.C.